Pre-heat oven to 350 degrees. Cut the top off the tomato and scoop out the insides with a spoon or melon baller. Try not to cut the sides of the tomato so the filling doesn’t spill out while cooking. Fill each tomato with the turkey mixture. Put the stuffed tomatoes in a casserole dish, cover with aluminum foil and bake for 15-20 minutes. Don’t overcook otherwise the tomato will fall apart (like mine did!).